• 동위원소뉴스
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• no.5 s.53
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• pp.4-7
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• 2001

• Food Industry And Nutrition
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• v.11 no.3
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• pp.21-29
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• 2006

• The Journal of the Korean dental association
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• v.30 no.10 s.281
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• pp.775-780
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• 1992

• The Science & Technology
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• v.8 no.1 s.68
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• pp.48-51
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• 1975

• Journal of radiological science and technology
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• v.33 no.4
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• pp.387-394
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• 2010

In the field of healthcare, the conventional sterilization treatments have been replaced by irradiation methods which are in accordance with internationally well established quality standards. The quality control in radiation sterilization assures that the absorbed dose of the irradiated material is in agreement with its requirements and standards. The electron beam irradiation requires technical assessments of more process parameters than gamma irradiation does. Korea has witnessed wide uses of electron accelerators since early 2000 but there hasn't been research experiences relating to quality system in accordance with international standards. The new large scale e-beam irradiation system with the specification of 10 MeV, 8 kW was installed and operated in 2008 by Seoul Radiology Services Co. It consists of the electron accelerator, product handling system, safety, documentation and control subsystems into an integrated system to meet the requirement of the Good Manufacturing Practice such as process quality assurance and management of product tracking records. To implement the international standard such as EN ISO11137, it is necessary to understand the purposes aimed in the standard and carry out the tests following the procedures required. This study presented the specification of the e-beam facility and showed what its design requirements and features are. The test results on a variety of process parameters were presented and validated it they are within the required limits.

• Polymer Science and Technology
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• v.8 no.2
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• pp.175-183
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• 1997

• Polymer Science and Technology
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• v.9 no.6
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• pp.485-491
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• 1998

• Journal of Radiation Industry
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• v.2 no.1
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• pp.43-51
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• 2008

Radiation technology is currently used in a number of industrial processes such as sterilization, cross linking of polymer, food irradiation, rubber vulcanization in the tire manufacturing, contaminated medical waste, etc. Gamma ray and electron beam are the key examples of well-established economical applications of radiation processes. The purpose of this paper is to review the recent technological trends and activities for radiation processes in order for the industrial end users to better understand, and obtain useful information about the technology. It is clear that the radiation processing technology has potential for a variety of the industrial applications.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.885-891
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• 2011

We conducted this study to determine the optimum dose of gamma irradiation needed for the sterilization of milk porridge for patients. Milk porridge, known as Tarakjuk, was irradiated with gamma ray at doses of 0, 1, 3, 5, 7, or 10 kGy. The microbial contamination, $D_{10}$ values of isolated microbe spores, color, and viscosity were measured during storage at $35^{\circ}C$. The initial count of total aerobic bacteria was 2.60 log CFU/g in the non-irradiated milk porridge, but coliforms, spore-forming bacteria, yeast, and molds were not detected. The total counts of aerobic and spore-forming bacteria in the non-irradiated and 1 kGy irradiated milk porridge increased with storage period. These microbes were not detected in the milk porridge irradiated with 10 kGy. The $D_{10}$ values of isolated spores from milk porridge were 2.71 kGy (in milk porridge) and 2.21 kGy (in saline solution). All CIE color increased with gamma irradiation, but the sensory value of color did not significantly change. The viscosity of the milk porridge decreased with gamma irradiation and storage period, and the decrease in viscosity with storage period became smaller as the radiation doses increased. Sensory evaluation scores of the milk porridge were above normal (4.0) when irradiated with less than 5 kGy. These results indicate that gamma irradiation could be beneficial for preparing food with higher nutrient density and lower viscosity, especially for gastric tube-fed patients.

• Journal of Radiation Industry
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• v.4 no.1
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• pp.59-64
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• 2010

This study was conducted to evaluate the microbial (Total aerobic count, Coliform, Coagulase positive Staphylococci, Salmonella, Yeast/Mold, Escherichia coli, Bacillus cereus), Hunter'color values ($L^*$, $a^*$, $b^*$) and organoleptic quality of freeze-dried Miyeokguk, Korean seaweed soup in space food. Bacillus cereus was 1 log level while not detected in the sample irradiated at 10 kGy. Hunter's color values of the samples irradiated less than 10 kGy was not significantly different (p>0.05). The sensory evaluation result showed that the preference scores in all the sensory properties decreased when it was irradiated over 10 kGy, but sensory score of less than 10 kGy samples was similar in all terms. Therefore, it was considered that gamma irradiation at 10 kGy was enough to sterilize the freeze-dried Miyeokguk without deterioration of sensory quality.